This prime rib roast or standing rib roast is seasoned with a dry spice rib marinade. Then, cooked to a perfect medium-rare, and served with pomegranate gravy. The perfect roast to serve on special occasions.
Table of Content
Ask my husband how he enjoyed this rib roast and you will get a big smile on his face. It's so good. We are a family that loves meat so we do love our steaks and roasts.
Standing ribs roasts, prime ribs roast, beef ribs roasts, or rib-eye roast are all the same things with different names. This is an expensive cut but also a very tender, juicy, and delicious piece of meat. It comes from the back/ribs and has a large chunk of fat in the middle called the eye hence the term rib eye roast. A full primal rib is 7 ribs together but you will always get the butcher cut these to the number you want.
The meat is so good on its own you do not need anything other than a seasoning of salt and pepper to make them tasty especially when they are grilled. In addition, the cooking time in the oven is not long and there is not much to do in terms of work.
Why make this rib roast?
- This is a simple and easy recipe with just 10 minutes to prep. There is no sautéing of the veggies and no searing of the meat.
- Also, you can leave the meat to marinate for as little or as long as you want, even overnight.
- Roasting in the oven takes less than an hour and the result is a soft, tender and juicy meat that is cooked to perfection.
- Want to impress your guests? This is the best roast beef recipe you can make to entertain. The moment you cut your first slice everybody will be drooling and thinking what an amazing cook you are!
- And, the best part is it's all so easy. Here's the quick timeline for the process.
- Prepare rub and marinate- 5 to 10 mintes
- Prepare glaze 5 minutes
- Roast the ribs 45 minutes
- Make the gravy - 10 minutes
Ingredients and substitutes
- Coriander - The flavor of coriander in the dry rub is wonderful. I like to lightly toast the coriander in a frying pan before pounding it to bring out maximum flavor. It also makes it easier to crush it.
- Cumin - Adds a smoky flavor that works beautifully with most red meats.
- Paprika - I've used a sweet smoked red paprika, which adds a nice flavor and color to the meat.
- Garlic - Though I've used 2 large garlic cloves, its just enough to season the meat. A lot of it stays out and gets crusted with the high baking.
- Pomegranate molasses - This is actually pomegranate juice that has been reduced with a little sugar and lemon juice. It is tart and works beautifully with the honey added to it.
- Rosemary and Thyme - A wonderful combination with red meat. I'm using fresh, and yet if you don't have fresh you can use dried as well.
- Mustard – I use a good Dijon creamy mustard. Mustard has a strong flavor, but when mixed with honey!! Absolutely heavenly. You can replace it with yellow mustard or grainy mustard if you like the flavor.
- Honey – Use a good quality thick honey that really brings out the flavor of the mustard.
Step by step instructions
- Rib marinade - Dry rub - Crush coriander, cumin, salt, pepper, chopped rosemary, and thyme, in a mortar and pestle or food processor until coarse. Grate in the garlic and nutmeg. Drizzle in the olive oil. Set aside until ready to use.
- Pomegranate glaze - Place all ingredients in a bowl and combine well with a whisk. Set aside until ready to use.
Pro tip - brushing the ribs with this glaze will add a nice color and flavor. As well as make the most delicious gravy to go with the roast. - Preheat the oven at 425°F/ 220°C/ Gas Mark 7 for at least 20 mins.
Pro tip - a hot oven will sear the meat from the outside making sure all the juices stay inside. - Wipe the rib with a paper towel as dry as you can. Generously apply dry rub all over the ribs.
Pro tip - If the meat is wet the marinade will slide down as soon as it goes into the oven. Also, you can leave it marinated in the fridge up to overnight. - Place the prime rib on the roasting rack fat side up. I like to place a piece of foil under the bones so it stays upright.
Pro tip - Remove the ribs from the fridge and let them come to room temperature. Chilled or frozen meat will cook unevenly. l like to leave it out for at least 2 to 3 hours.
- Cook for 15 minutes then reduce the oven temperature to 350°F / 177 ° / Gas Mark 4. Brush the meat with pomegranate glaze. Place a meat thermometer into the thickest part of the meat.
Pro tip - you can glaze the meat more than once. If you don't have the thermometer just calculate the time based on the weight of the meat as suggested below. - Continue to cook until the internal temperature of the meat reaches the desired temperature-
- Medium rare - between 130 F to 135 F, approximately 15 minutes per pound
- or Medium - between 135 F to 140 F, approximately 22 to 23 minutes per pound
- Medium well between 145 F to 150 F, approximately 25 minutes per pound
- When you reach the desired temperature for doneness – remove from the oven and leave on the counter covered with foil for at least 15 to 30 minutes.
Pro tip – the meat will continue to cook about 5 degrees more after you take it out of the oven. - Glaze - pour the remaining pomegranate glaze and any pan juices in a frying pan or saute pan. Cook over medium heat until reduced to ⅓ or thick like a syrup. Serve with the roast.
Frequently asked questions
If stored properly, a roast rack of ribs will keep in the fridge for 3 to 4 days. You can also freeze it for up to 2 months.
Prime rib is a big roast cut with more muscle and fat. While ribeye is a steak cut from the roast without bone.
When it comes to prime ribs I usually go by the number rather than by the weight. Because, when I cut each slice of the rib it's quite a chunky piece of meat. Personally, I can't have more than one per meal, but I do calculate about 2 per serving. So in this case, I would say I have four ribs about 1.5 kg (4.5 pounds) but only 4 servings.
I love to serve my standing rib on a bed of mashed potatoes with the pomegranate glaze but you can also serve it with my rice pilaf with dried fruit and nuts. A side salad and some roast potatoes or patties are always a great addition too.
Cherry Tomato Mozzarella Salad or Cabbage Salad
Easy Celery Salad or Carrot Salad
Oven-baked Potato Chips or Lemon Rosemary Roast Potatoes
Spinach Potato Patties or Leek Potato Patties
This is one that used to confuse me quite a bit. When I grew up, I just knew it as a rack of ribs. But in the US, we have Prime, Choice, and Select. The Prime is, of course, the most expensive.
- In most supermarkets, you will find a boneless rib roast called 'eye of ribs'. And if the ribs are still attached to it they call it 'standing rib' roast, which is what I have today.
- You can also buy a boneless rib roast, which is often referred to as the eye of the rib roast. Personally, I like to keep the bone in for maximum flavor. And yet, the boneless is easier to carve especially if you are entertaining.
There are a few ways to cook prime ribs in the oven.
- My favorite method is to give it a blast on high heat (220 C/ 425 F) for a few minutes then reduce heat (165 C/ 325 F) and cook until I reach the desired temperature of doneness.
- My second favorite method is, of course, slow-cooking - cook it at a lower temperature (160 C/ 325 F ) for a long time until the meat is soft and tender.
- Another way would be to cook it on high heat (220 C/ 425 F) for a shorter time, then turn the heat off and let the meat cook in the residue oven heat - this works great if you like medium-rare.
Personally, I have always made this with bone-in, after all its ribs. The best part is chewing the meat off the bones. Right? You can also make this with a boneless rib roast, also known as ribeye.
However, in most places, you can ask the butcher to cut the bone off and then tie it back on so you get the best of both worlds. And yet, the bones add more flavor. And, once you cut off the strings you can set the bones aside. Then, you can cut the boneless part into thick juicy slices.
Here, I get good meat but the butcher does not tie the chicken, roast beef, or rib roast for me. So, I have to do it myself. But, as you can see in the video, it's fairly simple and easy to do it.
You may also like
Did you enjoy this recipe? Please ⭐️⭐️⭐️⭐️⭐️ it.
Save it for later.
You can also find a collection of my recipes and tutorials here on Pinterest. Follow me on Facebook, Twitter, and Instagram.
And, don't forget to subscribe to my blog to receive new recipes by email.
Printable Recipe
Standing Prime Rib Roast
Print Pin Rate Share by Email Share on FB Save GrowDescription
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
- 4 lbs (2 kg) Beef Prime Rib Rack (with ribs bones attached)
Dry rub
- 2 tablespoon Salt
- 2 tablespoon Black pepper
- 2 teaspoon Paprika
- 2 tablespoon Coriander seeds (lighted toasted)
- 1 teaspoon Cumin seeds
- 1 tablespoon Rosemary (fresh chopped)
- 1 tablespoon Thyme (fresh chopped)
- 2 Garlic cloves (grated)
- ½ teaspoon Nutmeg (grated)
- 2 tablespoon olive oil
Pomegranate glaze
- ½ cup (120 ml) Pomegranate molasses
- ½ cup (120 ml) Honey
- 2 tablespoon Mustard
- 2 tablespoon Brown sugar
- ¼ teaspoon Salt
- ½ teaspoon Pepper
Instructions
- Rib marinade - Dry rub - Crush coriander, cumin, salt, pepper, chopped rosemary, and thyme, in a mortar and pestle or food processor until coarse. Grate in the garlic and nutmeg. Drizzle in the olive oil. Set aside until ready to use.
- Pomegranate glaze - Place all ingredients in a bowl and combine well with a whisk. Set aside until ready to use. Proo tip - brushing the ribs with this glaze will add a nice color and flavor. As well as make the most delicious gravy to go with the roast.
- Preheat the oven at 425°F/ 220°C/ Gas Mark 7 for at least 20 mins.Pro tip - a hot oven will sear the meat from the outside making sure all the juices stay inside.
- Wipe the rib with a paper towel as dry as you can. Generously apply dry rub all over the ribs. Pro tip - If the meat is wet the marinade will slide down as soon as it goes into the oven. Also, you can leave it marinated in the fridge up to overnight.
- Place the prime rib on the roasting rack fat side up. I like to place a piece of foil under the bones so it stays upright. Pro tip - Remove the ribs from the fridge and let them come to room temperature. Chilled or frozen meat will cook unevenly. l like to leave it out for at least 2 to 3 hours.
- Cook for 15 minutes then reduce the oven temperature to 350°F / 177 ° / Gas Mark 4. Brush the meat with pomegranate glaze. Place a meat thermometer into the thickest part of the meat. Pro tip - you can glaze the meat more than once. If you don't have the thermometer just calculate the time based on the weight of the meat as suggested below.
- Continue to cook until the internal temperature of the meat reaches the desired temperature - Medium rare - between 130 F to 135 F, approximately 15 minutes per pound - or Medium - between 135 F to 140 F, approximately 22 to 23 minutes per pound - Medium well between 145 F to 150 F, approximately 25 minutes per pound
- When you reach the desired temperature for doneness – remove from the oven and leave on the counter covered with foil for at least 15 to 30 minutes.Pro tip – the meat will continue to cook about 5 degrees more after you take it out of the oven.
- Glaze - pour the remaining pomegranate glaze and any pan juices in a frying pan or saute pan. Cook over medium heat until reduced to ⅓ or thick like a syrup. Serve with the roast.
Recipe Notes & Tips
- You want to choose a well-marbled piece of meat with a decent amount of fat on top. The fattier the prime rib the more juicy and flavorful the roast.
- Always thaw the prime rib before cooking - a few hours at least 2 to 3 hours. Cooking chilled meat results in uneven baking, causing the outer parts of the meat to overcook.
- A prime rib is a large chunk of meat and not much exposed. So, make sure to over-season the meat, because only some of it will penetrate the meat. The rest of it will get crusted on.
- Use a roasting rack, don't just place the meat on the baking tray. The roasting rack will let the juices flow below and let the outside of the prime rib form a crust.
- Elevate the bones from the base. This encourages even cooking by circulating the air.
- Internal temperature for standing rib roast
- Medium-rare – 130 F to 140 F (55 C – 60 C) or
- Medium – 145 – 155 F (63 C- 68 C)
- Remember that even after you take the meat out of the oven the meat continues to cook about 5 degrees more with the residue heat.
- Cook the meat just until you reach the desired doneness, not a minute more. The meat continues to cook about 5 degrees more after you take it out of the oven.
- If you are entertaining and want to ensure you have the perfect roast. Remove the prime rib at about 120 F (49C) - this will be perfectly pink and about 130 F by the time you serve it.
- Don't open the oven door too often to check doneness. Instead, calculate the cooking time and check closer to the time.
- Medium rare - approximately 15 minutes per pound
- or Medium - approximately 22 to 23 minutes per pound
- Medium well - approximately 25 minutes per pound
- Don't poke too many holes in the meat while checking for doneness. The moment you poke a hole in the meat you will see juices flow out. You want these to stay in so don't make too many holes. I poke the thermometer just once and then leave it there until it reaches the desired temperature.
- Let the meat rest after cooking. If you cut the meat too soon, all the juices will flow out of the meat and give you a dry roast. Instead, let the meat rest for at least 15 minutes if not more.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Loreto
I love that you used a rub to flavor up this luxurious cut of meat. The pomegranate sounds very intriguing and by the way those slices look it was so so tender and juicy. My mouth is truly watering right now. You have captured the essence of this cut of meat so well. Great work!
Cheers!
Veena Azmanov
Thank you, Loreto. Yes, the rub and pomegranate made this rib roast a luxury to enjoy.
Sophie
This looks so so good. I love how detailed this post is and how informative. Thank you.
Veena Azmanov
Thank you, Sophie.
SHANIKA
Wow! This Prime Rib Recipe looks amazing! I love the crust from the dry rub and pairing it with a Pomegranate glaze is genius! Perfect for the Holidays!
Veena Azmanov
Thank you, Shanika.
Aline
I love prime rib roast but never had it with pomegranate glaze - how special must this be!!! I'm definitely trying this recipe this holiday season!!
Veena Azmanov
Thanks, Aline. It was so delicious you must try.
Elaine
My mouth waters when I look at these images. I wonder how long I can wait until I finally go to the store and get everything I need for this recipe. Delicious prime rib that looks incredibly delicious!
Veena Azmanov
Thank you, Elaine.